What housemade savory or sweet paste do you use to cook when making a composed dish every time or occasionally? I discovered at my workplace that 2 cooks use a ginger and garlic paste to use for their Indian cooking. They use every day when they cook their Indian dishes. Then for my salad bar, I use another type of thick paste which is Castelveltrano olives and black olives with garlic paste for my Red wine vinaigrette to be used with roasted cauliflower and broccoli. A few weeks ago, I made a Vegan Green Thai curry paste for my rice pilaf too. At home, during the holidays, I make culinary gifts every year with the use of other paste like Homemade Pistachio paste( they can be very expensive, so I discovered last year making it my own). I made with fresh raw and shelled pistachios, sugar, a little bit of oil, and added Pistachio liquor(my own touch). Gianduja for bonbons or truffles.